PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Habanero Fire Sauce
  Back To Index
    Habanero Fire Sauce

    While it's best used as a creamy sauce to complement burritos, tacos,chili etc., I also use it as a chip dip and have been known to use itas a "base" to finish all those little chips that are too small to dipat the bottom of the bag. Kind of like chip soup.... (Im fully awarehow sick I am).
    all measurements approximate.

  • .5 oz High quality dried Habaneros
  • .5 cup chopped parsley
  • .25 cup red ripe pepper of any kind....just for color.
  • .75 quart buttermilk
  • 1 cup mayo.... the real stuff please, no miracle whip
  • teaspoon black pepper
  • In a standard food processor:reconstitute habaneros in .25 cup warm water and chop them up in the processor. Add a little buttermilk and buzz again. Add parsley and redpepper and buzz again. Add mayo and buzz again. Add the rest of theingredients and top off with buttermilk until processor is full. Buzz again. This makes about a quart of sauce. It is incendiary. Be careful whenchopping habaneros initially as it can spatter.

    From: Royalbull@aol.com
    Posted By:the Chile-Heads Recipe Collection
    Post Date:

    *BACK TO HOT SAUCE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com